Cheesy Taco Skillet

Cheesy Taco Skillet MEXICAN SEASONING BLEND: 4 Tablespoons New Mexico chile powder 2 Tablespoons smoked paprika 2 Tablespoons ground cumin 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 Tablespoon dried oregano leaves 2 teaspoons crushed red pepper flakes) 1 teaspoon cayenne pepper TACO SKILLET: 2 lbs lean ground beef (88% lean) 2 teaspoons kosher salt, divided 1/4 cup Mexican seasoning blend (recipe above) 1 (15 oz can reduced sodium black beans, rinsed and drained 1 (14.5 oz can fire-roasted tomatoes with garlic 1 (15.25 oz can niblet corn, rinsed and drained or 1 cup frozen corn 1/2 cup water 2 cups freshly shredded Colby Jack cheese tortilla strips for serving (optional) chopped scallions, for serving (optional) For the seasoning blend, combine all ingredients in an airtight 8 ounce mason jar. Seal and shake until well mixed. Use as desired. Store in a cool, dry, dark place. Heat a 10-inch skillet (I used a 12-inch) over medium-high heat. When hot, add the ground beef and 1 teaspoon of the salt. Cook, stirring, until beef is cooked through. Drain any excess drippings if you have any. Sprinkle the seasoning and remaining 1 teaspoon of salt over the beef. Stir until the beef is completely coated with the seasoning. Add the black beans, tomatoes, corn and water. Stir to combine. Bring to a boil, until the water has mostly evaporated, about 3-5 minutes. Sprinkle the cheese on top and stir. Sprinkle with tortilla strips and scallions if desired.